Warm Can't Beet That Salad

Name: Warm Can't Beet That Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams or baby beets; 1 teaspoon prepared horseradish; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 1 handful A fresh parsley, finely chopped; 59 milliliters red wine vinegar; 118 milliliters sugar

Need a gluten free and vegan side dish? Warm Can't Beet That Salad could be a spectacular recipe to try. This recipe makes 6 servings with 173 calories, 2g of protein, and 5g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, horseradish, kosher salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Place the beets in a saucepan with water, bring to a boil over medium-high heat, and cook until tender, 10 to 15 minutes.

Ingredients you will need

Beet

Water

Equipment you will use

Sauce Pan

Drain the beets, peel, and halve or quarter.

Ingredients you will need

Beet

Place the sugar in a skillet and add a little water so that it looks like wet sand. Bring to a boil, and then simmer to evaporate the water out. When the sugar begins to color, remove it from the heat so that the sugar will not spatter and gently whisk in the vinegar. Return to the heat and thicken to coat the back of a spoon.

Ingredients you will need

Vinegar